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Category Archives: Dessert
Every year I struggle with Christmas gifts. I like to make new and different things each year and sometimes have trouble thinking of new ideas. That was all before I discovered Desserts in Jars by Shaina Olmanson. This cookbook has an entire chapter devoted to mixes that make great Christmas gifts. Not only that, but the book itself would be an awesome gift for any baker to find under the tree.
As soon as I got my hands on the book I knew what recipe I wanted to make. Strawberry season is just beginning here in Florida. I could eat a full flat of strawberries in one sitting. I just love them so much. Not to mention homemade whipped cream is my weakness. I just had to make the strawberry shortcakes and I had to make them now.
In the past I have mainly used mason jars for freezing after bulk cooking, but after all the inspiration from the book I can’t wait to use them for individual dessert servings. As I was gobbling up these shortcakes I was thinking how cute they would be for my Christmas brunch. They need to be served soon after assembling so I could have all the individual components ready and just assemble them all in a few minutes.
Now for the good stuff, one lucky reader will win a copy of Desserts in Jars. You won’t get it in time for Christmas, but this book is great year round, think summer picnics, how convenient would individual desserts be?
To Enter the Giveaway: (Now Closed) You can earn up to two entries in the giveaway by doing the following, Mandatory – Leave me a comment telling me what dessert you would want to try in a jar. Optional – For an additional entry tweet about this giveaway and provide the link in a separate comment.
Winners will be chosen via Random.org. Contest closes December 26, 2012 at 11:59pm Eastern Time. This contest is open to US residents only.
If you want to purchase the book, Desserts in Jars, now and have an Amazon prime account be sure to order before 7 pm tonight for guaranteed delivery by Christmas.
Author: Shaina Olmanson
Recipe type: Dessert
- 4 cups strawberries, hulled and thinly sliced
- ¼ cup granulated sugar
- FOR THE BISCUITS
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, plus more for sprinkling
- 2 tablespoons baking powder
- ½ teaspoon salt
- Grated zest of 1 lemon
- 7 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter
- 1½ cups heavy cream
- FOR THE WHIPPED CREAM
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- Mint sprigs for garnish, optional
- Put the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
- Make the biscuits: Mix together the flour, the 3 tablespoons granulated sugar, the baking powder, salt, and lemon zest in a large bowl. Add the cold butter pieces and cut into the flour until crumbly. Mix in the cream until the dough is just moistened. Press together and pat into a loose ball. Cover and refrigerate for 20 minutes.
- Preheat the oven to 425ºF. To form each biscuit, gather 3 tablespoons of dough and form into a ball; each ball should be about 1 inch smaller in diameter than the jars you are using. Place the balls of dough on a parchment-paper-lined cookie sheet 2 to 3 inches apart. Brush with the melted butter and sprinkle with some granulated sugar. Bake for 9 to 10 minutes, until golden brown. Remove from the oven and allow to cool.
- Make the whipped cream: Beat the cream and confectioners’ sugar together with a handheld mixer until stiff peaks form.
- Place a biscuit flat side up in each jar. Spoon ¼ cup of the strawberries and their liquid over each biscuit, and top with the whipped cream. Place another biscuit on top, and, if you like, garnish with mint sprigs. Serve immediately.
For more chances to win check out the other nine bloggers that are giving away a copy.
Nicole Cook from Daily Dish Recipes fell in love with Banana Buttermilk Triffles.
Karen Hartzell blogs at In The Kitchen with KP and wants to share Pull Apart Cinnamon Bread with friends and family
Pam Clark from The Meltaways will be warming us up with the Spiced Hot Chocolate Mix with Cinnamon Marshmallows
Heather Gonzalez is the girlichef who can’t wait to share Orange White-Chocolate Cheesecakes with Cranberry Sauce
Disclosures: This is a sponsored conversation written by me on behalf of Harvard Commons Press. The opinions and text are all mine. This post contains affiliate links.
Is there even anything I need to say or is this picture self explanatory? If you love pecan pie and love chocolate. Than these bars are for you. Gooey, chocolaty, heaven. Really I don’t think a pecan pie is complete if it doesn’t have chocolate. It just add a little something, extra special.
These are pretty easy to throw together to make for a painless Thanksgiving dessert. Personally I prefer bars to pie because they are easier to eat and result in less cleanup. You don’t need a plate and fork to eat Pecan Pie bars, just hand your guest a bar on a napkin.
Chocolate Pecan Pie Bars
Recipe type: Dessert
- ½ cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, melted
- ¼ cup light brown sugar, packed
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- 3 large eggs
- ¾ cup light corn syrup
- ½ cup granulated sugar
- 1 ½ cup semi sweet chocolate chips
- 2 cups chopped pecans
- Preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper.
- With an electric mixer, beat ½ cup unsalted butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into pan and press firmly to the bottom to form the crust.
- Bake crust 25 minutes. While it is cooling prepare the topping.
- In the same bowl, by hand, mix eggs, corn syrup, granulated sugar, and the 2 tablespoons of melted butter. Stir in chocolate chips and pecans and spread over crust.
- Bake an additional 25 minutes. Let cool in pan 20-30 minutes before lifting out.
Adapted from Jam Hands
No better way to #BeatTheHeat than ice cream, correct? This ice cream is made in an ice cream maker. I highly recommend the Cuisinart 21 cup. If you want a lower calorie treat you can substitute low fat everything. We enjoy making our own frozen treat and hope you do a well.
Strawberry Cheesecake Ice Cream
Adapted from Food.com
- 2 cups strawberries
- Graham cracker crumbs
- ½ cup sugar
- 1 tbsp lemon juice
- ½ tsp vanilla
- 8 oz cream cheese
- 1 cup half and half
1. Combine all ingredients except ½ cup of strawberries in the ice cream maker.
2. Pour strawberry puree into ice cream maker and mix for 15-20 minutes.
3. 5 minutes before end of cycle add ½ strawberries chopped and crushed graham crackers crumbs
- Refreshing Chunky Shrimp Salsa ~ The Weekend Gourmet
- Totally Cool Green Hummus ~ My Kitchen and I
- Smoked Whitefish Salad Bagel Bites ~ Cindy’s Recipes and Writings
- Watermelon and Goat Cheese Bites ~ Chelsea’s Culinary Indulgence
- Strawberry Gazpacho ~ Diabetic Foodie
- Grilled Loaded Baked Potato Skins ~ In the Kitchen with KP
- Sweet & Tangy Chili Lime Fruit Salad ~ Sue’s Nutrition Buzz
#BeatTheHeat Salads, Soups, & Sides:
- Cool Cucumber Salad ~ Momma’s Meals
- Lemony Garbanzo Kale Salad with Tuna ~ Shockingly Delicious
- Hungarian Cucumber Salad Recipe – Uborkasaláta Recept ~ The Watering Mouth
- Tomato Salad with Macadamia Cheese ~ Cooking’s Good Vegetarian Cafe
- Char-Grilled Corn Salad ~ The Little Ferraro Kitchen
- Gazpacho ~ The Hand That Rocks the Ladle
- Summertime Sweet Pea Salad ~ Granny’s Down Home Southern Cooking
- Apple and Poppy Seed Coleslaw ~ Damn Delicious
- Cold Cucumber and Orzo Salad ~ Mama.Mommy.Mom
- Chilly Dilly Cucumber Soup with Shrimp ~ Comfy Cuisine
- Mom’s Creamy Pea Salad ~ Bobbi’s Kozy Kitchen
- Greek (Yogurt) Potato Salad ~ Family Foodie
#BeatTheHeat Main Dishes:
- Rainbow Slaw with Steak and Chipotle Crema ~ Cooking By The Seat of our Pants
- Slow Cooker Lemon Chicken ~ Make Dinner Easy
- Rolling with Kimbap ~ Kimchi Mom
- Ranch Chicken Tacos ~ Pippi’s In The Kitchen Again
- Serrano Ham, Mozzarella and Arugula Sandwiches ~ Vintage Kitchen Notes
- Asian Veggie Lettuce Wraps ~ The Lemon Bowl
- Slow Cooker Root Beer Pulled Pork ~ Cupcakes and Kale Chips
- No Bake Pizza ~ The Meltaways
- Strawberry Cheesecake Ice Cream ~ Supper for a Steal
- No-Cook Egg-Free Peanut Butter Cup Ice Cream ~ Chocolate Moosey
- Peach Sorbet ~ Magnolia Days
- Gluten-Free Cookie Dough Ice Cream ~ No One Likes Crumbley Cookies
- Icebox Chocolate Pie ~ Doggie at the Dinner Table
- Honey and Elderflower Ice Cream ~ Small Wallet Big Appetite
- Blackberry Lavender Popsicles ~ Girlichef
- Frozen Chocolate Bananas ~ In the Kitchen with Audrey
- Strawberry-Lime Margarita Ice Cream ~ Cookistry
- Elegant Fruit Jellies ~ Happy Baking Days
- Cookie Ice Cream Sandwiches ~ That Skinny Chick Can Bake
- Blueberry Cheesecake Ice Cream ~ Baker Street
- Vanilla Peach Swirl Frozen Yogurt ~ Dinners, Dishes, and Desserts
- Espresso and Toasted Almond Semifreddo ~ The Messy Baker
- Mango Ice Cream ~ Queen’s Notebook
- Raspberry Mousse ~ Basic and Delicious
- White Apricot & Honeysuckle Sorbet ~ Family Spice
- Biscoff Ice Cream Cupcakes ~ Juanita’s Cocina
#BeatTheHeat Drinks & Cocktails:
- Shirley Temple ~ Cravings of a Lunatic
- Coco-Limeade ~ What Smells So Good?
- Prickly Pear White Wine Spritzer ~ Hezzi-D’s Books and Cooks
- Classic Daquiri ~ Katherine Martinelli
- Salty Lassi ~ Soni’s Food for Thought
- Blueberry Mint Lemonade ~ Pescetarian Journal
- Sweet Basil & Cucumber Melon Smoothie ~ Daily Dish Recipes
Wine Pairings Provided By: ENOFYLZ